Chole also known as Chana Masala is a chickpea dish cooked in a spicy gravy. In this preparation kabuli chana and tomatoes are simmered with a mixture of fried garlic, ginger, onion, green chillies & spices.
Chole or Chana Masala gets its authentic and unique taste from the addition of various Indian spices like cumin, bay leaf, cinnamon, chana masala, garam masala and turmeric.
Chole is originally a Punjabi speciality and is an absolutely decadent treat that is a must-try food both at home as well as in streets all over India particularly north India.
There are many variations and names of chole preparations with subtle differences like Punjabi Chole, Chana Masala, Pindi Chole, Amritsari Chole etc.
It is best enjoyed with poori or bhatura (a puffed and deep fried Indian bread) and also goes well with rice, roti, poori etc. Preparations like chole bhature go very well in small gatherings and kitty parties.
Use of chole is very popular in Indian street food and chaats like aloo tikki. Its appeal increases when served with cut onions, chutneys, pickle etc.
Kabuli chana, also known as white chickpeas or garbanzo beans, is also a protein rich food, making chole an ideal and enjoyable food for lunch box of growing children.
To make Chole at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Kala Chana Masala – black chickpeas gravy
- Sookhe Kale Chane – dry black chickpeas curry
- Rajma Masala – red kidney beans gravy
- Aloo Choliya – potato & green chickpea curry
- Chane Ka Khatta – tangy Himachali chickpea curry
Suggested recipe collections :
- Indian Curry Recipes | List of 32 Indian Vegetarian Gravies
- Indian Sabzi Recipes | 20 Dry Vegetables | Sookhi Sabji
Chole Recipe | Punjabi Chana Masala
Ingredients For Chole Recipe | Punjabi Chana Masala
- 2 Cup White Chickpeas (Kabuli Chane)
- 1 Medium Sized Onion
- 1 Medium Sized Tomato
- 2-3 Green Chilies
- 1 Inch Ginger
- 1 Teaspoon Jeera (Cumin Seeds)
- 2 Laung (Cloves)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Badi Elaichi (Black Cardamom)
- 3-4 Sabut Kali Mirch (Black Peppercorn)
- 1 Tej Patta (Bay Leaf)
- 1/4 Teaspoon Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chili Powder
- 2 Teaspoons Chana Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt, or to Taste
- 2 Tablespoon Oil
Step By Step Instructions for Chole Recipe | Punjabi Chana Masala
- Wash and rinse white chickpeas. Soak them overnight for 7-8 hours. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.2 Cup White Chickpeas (Kabuli Chane)
- Heat oil in a pressure cooker and add jeera (cumin seeds) and heeng (asafoetida). Also add laung (cloves), dalchini (cinnamon stick), badi elaichi (black cardamom), sabut kali mirch (black peppercorn) and tej patta (bay leaf).1 Teaspoon Jeera (Cumin Seeds), 2 Laung (Cloves), 1 Badi Elaichi (Black Cardamom), 3-4 Sabut Kali Mirch (Black Peppercorn), 1 Tej Patta (Bay Leaf), 1/4 Teaspoon Asafoetida (Heeng), 2 Tablespoon Oil, 2 Inch Dalchini (Cinnamon Stick)
- Then add grated ginger, chopped green chilies and finely chopped onion.2-3 Green Chilies, 1 Inch Ginger, 1 Medium Sized Onion
- Saute till the onions turn golden brown or translucent.
- Then add chana masala, garam masala, turmeric powder (haldi), red chilli powder, amchur (dry mango powder) and salt. If you do not have amchur, you can replace it with 1 teaspoon Jaljeera or 2 teaspoons tamarind paste or even lemon juice.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chili Powder, 2 Teaspoons Chana Masala, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt, or to Taste
- Cook for a couple of minutes to roast all the spices.
- Add finely chopped tomato to the tempering.1 Medium Sized Tomato
- Saute till the tomatoes are cooked and the gravy starts to leave oil on the sides.
- Add the chickpeas to the cooker along with 3 cups of water and cook on high heat till you get one whistle. Then turn the flame to low and let them cook for around 30 minutes. Open the pressure cooker after all the steam has been released. The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it’s too thin. Or add a little water if dry to adjust the consistency.
- Chole are ready. You can garnish them with coriander leaves, chopped or sliced onions and tomatoes and lime wedges. Serve them hot with bhatura or poori
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